Instant Pot Easter Cheesecake Recipe

This Instant Pot Easter Cheesecake recipe is easy, beautiful, and perfect for Easter when topped with Chocolate Easter Eggs! Save time and get a perfect, rich vanilla cheesecake with no cracks every time when you bake cheesecakes in your Instant Pot.

Instant Pot Mini Egg Cheesecake

This creamy cheesecake will be the star of your easy Easter desserts! It's a festive pressure cooker recipe with pastel cheesecake and beloved chocolatey mini Cadbury eggs on top!

It's super creamy, takes less time, you don't need a water bath, and it's perfect for small gatherings or if you want to have a variety of sweets on a dessert table.

Video

Why You'll Love This Instant Pot Cheesecake

Cooking a cheesecake in an Instant Pot has several benefits compared to baking it in a traditional oven:

Moist and Creamy Texture. The Instant Pot uses steam pressure cooking, which creates a humid environment that prevents the cheesecake from drying out. This results in a silky, smooth, and creamy texture without the risk of overbaking.

No Cracks on the Surface. Because of the gentle, even heat distribution and steam, cheesecakes cooked in an Instant Pot are less likely to develop cracks, which is a common issue with oven baking.

Faster & More Consistent Cooking. Unlike the oven, which requires a long baking and cooling process, the Instant Pot cooks the cheesecake in about 30 minutes (plus natural pressure release), cutting down overall cooking time.

No Need for a Water Bath. In the oven, cheesecakes often require a water bath to maintain moisture and even cooking. The Instant Pot naturally creates a steamy environment, eliminating the need for extra steps like wrapping a pan in foil or setting up a water bath.

Perfect Size for Small Gatherings. Instant Pot cheesecakes are typically 6-7 inches in size, making them just right for intimate gatherings or family desserts.

​Equipment Needed

• Food processor (or rolling pin and a plastic ziptop bag)
• 7-inch springform pan
• Small glass or spoon
• Whisk or electric hand mixer
• Large Bowl
• Three medium bowls
• Instant Pot or other electric pressure cooker

Ingredients

These ingredients are common and easy to come by - so you can whip this up without any special shopping!

• Graham crackers (or graham cracker crumbs)
• Unsalted butter, melted - I have also used salted butter and it doesn't make much of a difference.
• Cream cheese, room temperature. Do not use reduced-fat cream cheese - full fat is much preferred for this recipe.
• Sugar
• Large Eggs, room temperature
• Corn starch
• Flour
• Sour cream
• Food coloring (pink, blue, yellow)

For decoration:

• Melted white chocolate + green food coloring
• Chocolate mini eggs - of course, Cadbury Mini Eggs are the gold standard if you want to use the best!

Substitutions

Graham Crackers. ​Crusted Golden OREO Cookies are a great substitution for graham crackers, albeit a little sweeter.

Sour Cream. ​Plain Greek yogurt is a great substitute for sour cream if you need one.

​How to Make an Easter Cheesecake

1. Crush the crackers in a food processor.
2. Mix in the melted butter and pour the crust mixture into a 7-inch spring-form pan.
3. Press the crumbs into the bottom of the pan using a spoon or the bottom of a glass to make the graham cracker crust.
4. Using a whisk or hand mixer, mix cream cheese and sugar until creamy.
5. Add sour cream, keep whisking.
6. Add eggs one at a time, mixing well after each addition.
7. Add cornstarch and white flour, mixing or whisking on low speed just until there are no lumps left. Do not overmix or add too many air bubbles to the cheesecake.
8. Divide the cheesecake batter into three equal parts and pour batter into small bowls
9. Add food coloring to each small bowl and mix well.
10. Pour the blue cheesecake filling first, pink second, and yellow last.
11. Pour 1 cup of water and place the trivet into the Instant Pot.
12. Put the spring form pan on the trivet (wire rack) in the bottom.
13. Set on High Pressure for 28 minutes cooking time.
14. Allow Natural Release for 10 minutes then release any remaining pressure.
15. Cool completely, then chill overnight before cutting!
16. Decorate with melted chocolate and chocolate Easter eggs and/or crushed mini eggs on top of the cheesecake.

Pro Tips

Use Room-Temperature Ingredients. All cold ingredients (cream cheese, eggs, and sour cream) should be at room temperature before mixing. This ensures a smooth, lump-free batter.

Don't Overmix the Batter. Overmixing can incorporate too much air, which may lead to cracks or a puffy, uneven cheesecake. Mix just until the ingredients are combined.

Wrap the Springform Pan in Aluminum Foil (Optional but helpful!) Wrapping the bottom of your cheesecake pan in foil helps prevent condensation from seeping in making the crust soggy. Placing a paper towel on top of the pan under the foil before covering the cheesecake helps absorb excess moisture and prevents water droplets from pooling on the surface.

Tap the Pan to Remove Air Bubbles. After pouring the batter, gently tap the pan on the counter to bring air bubbles to the surface. You can also swirl a toothpick through the batter.

Let It Cool Before Chilling. Cool at room temperature for 30-60 minutes before refrigerating. Chill for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to set.

Clean Knife for Slicing. Dip a knife in hot water and wipe it clean between slices for picture-perfect cheesecake servings!

Prepare the springform pan. To easily remove the cheesecake from the springform pan, line the bottom with a circle of parchment paper and spray the sides with nonstick cooking spray.

Use a foil sling. ​You can use a foil sling to lower then lift the cheesecake out of the pressure cooker if you like!

Don't have an Instant Pot? I have an post here for

Storage Directions

Instant Pot cheesecake recipes stay fresh for 4-5 days in the refrigerator when properly stored.

• Refrigerate for Best Texture. Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight for the best flavor and texture before serving.
• Store leftovers in an Airtight Container. If possible, place the cheesecake in an airtight container to prevent it from absorbing fridge odors.

More Easter Recipes

• Dyed Potatoes for Easter Eggs (Easter Potatoes)
• Easter Rice Krispies Pops
• Easter Bunny Snack Mix
• Instant Pot Robin's Egg Blue Cheesecake
• How to Make Bunny Tail Cake Balls
• 13+ Easter Bunny Cakes
• Easter Egg Nest Cake
• Easter Egg Cake Pops
• Easy Easter Rice Krispie Treats
• A Pretty & Delicious Easter Skillet Cookie Recipe